21 December, 2023
Hashbrown Breakfast Casserole
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Hashbrown Breakfast Casserole
Make this the nice before and refrigerate. In the morning, bake and you have an easy and tasty breakfast for company.
Servings: 8
Ingredients
- 20 ounces frozen shredded hashbrowns, thawed
- 1 pound Jimmy Dean pork sausage
- 1/4 cup onion, finely diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green pepper, diced
- 2 cups cheddar cheese, divided use
- 8 eggs
- 1 can evaporated milk or 1 1/3 cups milk
- 1/2 teaspoon Italian seasoning, or your favorite seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees. Grease 9×13 inch pan.
- Heat a large skillet over medium heat. Brown the sausage until no pink remains, breaking it up with the back of a wooden spoon. Drain fat.
- In the buttered dish, add the hashbrowns, cooked sausage, onions, peppers, and 1 1/2 cups of cheese. Gently mix ingredients together and spread evenly in the dish.
- In a large bowl, add the eggs, milk, salt, pepper, and seasonings and whisk together until well combined.
- Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese on top.
- Bake for 55-65 minutes or until cooked through. If not baking immediately, cover with foil and refrigerate. Allow additional time to bake in this case.